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Wednesday, December 15, 2010

Pomegranate Glazed Pork Tenderloin

This evening I made pomegranate glazed pork tenderloin - I was feeling a little guilty about not making hubby a grand dinner for his birthday. We did go out to dinner, but somehow it wasn't the same - for me! This pomegranate dish sounds exotic (to me anyway), it really isn't. All I did was coat the tenderloin with about 3 tablespoons of pomegranate jam! It was was melt in your mouth delicious, flavorful, juicy and tender! This would also be great brushed on a crown pork roast (which I happen to love) and served for Christmas dinner!

Along with the pork I served a roasted veggie medley of cauliflower, asparagus, and carrots. I roasted everything at 350 degrees for about 45 minutes.

Here are the roasted veggies, (the photo didn't come out that well) they were tossed with a little bit of olive oil, a pinch of sea salt and fresh ground pepper, then roasted for about 30 minutes. They were just delicious!

For dessert we ate cake and drank tea! I ordered a cake from my favorite baker, Creative Cakes by Debby. It was a white almond cake with butter cream frosting - again, delicious! All in all we had a lovely dinner and I feel vindicated!

You know? I always make pork tenderloin the same way, but this is different and a touch sweet! Yum! Thanks for this post! And don't worry about night time photography ... lack of available light is just an awful thing, isn't it? We know the veggies were beautiful! =)

Just popped over to say hi *wave*. Your dog is lovely and reminds me so much of my lovely little poodle Peppy, I had until I was 20. He was wonderful, had such a lovely nature and lived to the ripe old age of 19.

Your pork tenderloin looks fantastic. I had never bought one til I married Don. The last one we got we had it sliced into 3/4 inch slices like boneless chops. I don't think I will ever buy regular porkchops or pork steaks again. The meat is soooo good. I will try your recipe above and let you know how we like it. I can't wait!!Hugs and Merry Christmas !!Mary

This dish looks lovely - really succulent. Pork is one of those meats that I find really difficult to get just right. Will definitely try your jam method and am tempted to make this our Sunday roast this weekend!